Try this Baby Carrots with Ginger and Sage Butter recipe, or contribute your own.Suggest a better description
Poach carrots in simmering water or chicken broth until just tender. Drain. Melt butter and add brown sugar, ginger, lemon juice, salt, garlic and sage; then add carrots and gently saute 2 to 3 minutes to blend flavors. Typos by Brenda Adams
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|Serving Size: 1 Serving (210g)|
|Recipe Makes: 8|
|Calories from Fat: 624 (92%)|
|Amt Per Serving||% DV|
|Total Fat 69.3g||92 %|
|Saturated Fat 43.8g||219 %|
|Monounsaturated Fat 17.9g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 183.2mg||56 %|
|Sodium 99.1mg||3 %|
|Potassium 311.7mg||8 %|
|Total Carbohydrate 17.2g||5 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 13.7g|
|Protein 1.6g||2 %|
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Calories per serving: 681
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